The Best Beef Vindaloo - cooking recipe

Ingredients

1 kg beef chuck steak (2lb)
3 tablespoons coriander
1 tablespoon cumin
6 cloves
5 cm cinnamon sticks (2 inch)
1 1/2 teaspoons black peppercorns
2 teaspoons fenugreek seeds
1 teaspoon fennel seed
6 dried chilies, soaked
8 garlic cloves
1 large onion
2 1/2 cm piece fresh ginger (1 inch)
1/4 cup white vinegar
3 tablespoons ghee (or a bit of oil)
2 bay leaves
2 cups beef stock
salt, but I don't add it

Preparation

Trim meat and cut into 5cm (2 inch) cubes. Set aside,.
Grind spices from coriander to fennel to a very fine powder.
Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar).
Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight).
Heat ghee, or oil, and fry meat until very deeply coloured.
Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
Season to taste with salt, if you are using it, and leave overnight if time (or family \"pickers\") permits.